Preheat oven to 350°F (175°C). Generously spray a 24-count mini muffin pan with non-stick spray.

In a medium bowl, whisk together the flour, baking soda, and salt.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.

Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms.

Roll the dough into 1-tablespoon sized balls and place one in each muffin cup cavity.

Bake for 10-12 minutes until edges are golden. Immediately after removing from the oven, press the back of a measuring spoon into the center of each cookie to create a deep cup.

Cool in the pan for 15 minutes, then carefully remove the cups to a wire rack to cool completely.

For the filling: Beat the softened cream cheese until smooth. Add the powdered sugar and vanilla, and beat until combined.

In a separate chilled bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream and crushed blueberries into the cream cheese mixture until well combined.

Pipe or spoon the blueberry cheesecake filling into the cooled cookie cups.

Garnish with fresh blueberries and a sprig of thyme. Chill for at least 1-2 hours before serving.